Description
These Birthday Cake Protein Bars are a delicious and fun way to enjoy a sweet treat that’s packed with protein. Made with creamy cashew butter, vanilla protein powder, and festive rainbow sprinkles, these no-bake bars come together quickly and offer a soft, chewy texture perfect for a nutritious snack or post-workout boost.
Ingredients
Scale
Main Ingredients
- ¾ cup creamy cashew butter (192g) – Smooth and nutty base
- ¼ cup + 1 tbsp almond milk – Keeps the bars soft and chewy
- 1 tbsp maple syrup – Adds natural sweetness
- 2 tsp vanilla extract – Essential for the cake-like flavor
- ¼ tsp almond extract – Enhances the sweetness
- 1 cup vanilla protein powder (100g) – Protein-packed base
- Pinch of sea salt – Enhances flavors
- 2 tbsp rainbow sprinkles – For a fun, festive touch
Instructions
- Prepare the Pan: Line a bread pan with parchment paper and set aside to make removal easy once the bars are set.
- Mix Wet Ingredients: In a medium bowl, whisk together the creamy cashew butter, almond milk, maple syrup, vanilla extract, and almond extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the vanilla protein powder and a pinch of sea salt, mixing until a dough forms. If the mixture feels too dry, add more almond milk one teaspoon at a time until it reaches a sticky, moldable consistency.
- Fold in Sprinkles: Gently fold the rainbow sprinkles into the dough to evenly distribute the festive colors without melting them.
- Shape & Chill: Press the mixture firmly and evenly into the prepared pan, smoothing the top with a spatula or your hands for uniform thickness.
- Refrigerate: Place the pan in the refrigerator for 10 to 15 minutes to allow the bars to firm up and hold their shape.
- Slice & Serve: Once set, lift the mixture out of the pan using the parchment paper, cut into 6 bars, and enjoy your protein-packed birthday treat.
- Store Leftovers: Keep the remaining bars stored in an airtight container in the refrigerator for up to 1 week for freshness.
Notes
- Use creamy cashew butter for the best texture; chunky nut butters may alter the consistency.
- If you prefer a sweeter bar, add a little more maple syrup to taste.
- For a nut-free version, almond milk and cashew butter can be substituted with seed butter and oat milk.
- The bars are best stored refrigerated to maintain firmness and freshness.
- Feel free to swap vanilla protein powder with your favorite flavor, but protein content may vary.
